Beef, Mushroom, and Barley Soup with Hidden Vegetables - Low Carb, Dairy Free, Paleo
Serves: 4
  • 2-3 beef short ribs, about 1 1/2 pounds (make sure they're meaty and not too fatty)
  • 2 medium onions chopped
  • 3 garlic cloves, finely chopped
  • 2 cups roughly chopped mushrooms, about 12 ounces (note: these may be pulsed in 2 batches in the food processor. It's OK if the pieces are not perfect)
  • 2 carrots, diced (no need to peel)
  • 1/2 cup pearl barley
  • 8 cups beef broth
  • salt to taste
  • black pepper to taste
  • 2 cups stemmed, chopped kale (any type)
  1. Trim the short ribs of any surface fat (there may not be any). Place in the bottom of a soup pot. Add all the other ingredients to the pot except the kale.
  2. Bring to a boil, turn heat down to simmer. Cook covered and unattended for 2 1/2 to 3 hours. (if you're in a rush, you could get away with 2 hours of cooking)
  3. Remove short ribs from the pot. Cut meat from the bones, remove gristle, and chop or shred meat. Return meat to the pot along with the kale. Simmer soup for a few minutes until kale is softened. Serve immediately.
  4. May be made 2 days ahead of time and kept covered and refrigerated. Wait to add kale until you are reheating soup for serving.
Recipe by Preheat to 350˚ at